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Receta Rainbow Trout And Scallop Mousse
by Global Cookbook

Rainbow Trout And Scallop Mousse
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Ingredientes

  • 1/2 lb Bay scallops
  • 3 x Egg whites
  • 1/2 c. Heavy cream
  • 1/2 tsp Salt
  • 1/4 tsp Grnd white pepper
  • 1 tsp Lemon zest
  • 2 Tbsp. Freshly-minced dill
  • 1 x Boston lettuce head
  • 4 x Rainbow or possibly red trout - (abt 8 ounce ea) butterflied,
  •     all bones removed, head attached
  • 1 c. Dry white wine
  • 2 Tbsp. Tarragon vinegar
  • 3 x Shallots finely diced
  • 6 Tbsp. Very cool unsalted butter cut into chunks
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 1/2 c. Freshly-diced ripe tomato
  •     Fresh dill weed

Direcciones

  1. In the bowl of a food processor, combine half of the scallops with the egg whites and pulse to puree till smooth. Add in 2 Tbsp. heavy cream, the salt and pepper and pulse for 30 seconds. Remove from the processor and place in a bowl. Fold the remaining whole scallops into the puree and chill.
  2. Whip the remaining cream till soft peaks form, fold this into the scallop mix, being careful not to deflate the whipped cream. Gently mix in the lemon zest and the minced dill and chill once again.
  3. Bring some water to a boil in a pot into that a bamboo steamer insert will fit. Line the insert with several leaves of clean lettuce and set aside.
  4. Clean the trout of any remaining bones, remove the tail and head if you like, and lay the trout, skin side down and opened, on some waxed paper. Fill each trout neatly and equally with trout mousse by laying the mousse on top of one fillet. Fold the other fillet over to enclose the filling but leave an even layer of mousse showing. This can be smoothed over to create an even and attractive layer which runs the length of the fish.
  5. When the trout have all been filled, place them on the lettuce lined steamer, put the steamer over the simmering water, lay a few clean lettuce leaves over the fish and steam gently for 12 to 15 min.
  6. While the fish is cooking, combine the white wine, vinegar and shallots in a saucepan and rapidly reduce over medium heat to 1/4 c.. When the fish are nearly cooked (as indicated by the doneness of the filling), swirl the cool butter into the reduced wine, season with salt and pepper and add in the diced tomatoes. Remove from the heat and keep hot.
  7. Serve the fish in a pool of tomato butter and garnish with dill and more tomato.
  8. Fresh fettuccine pasta, cooked in water and tossed with butter and poppy seeds makes a good accompaniment.
  9. This recipe yields 4 to 6 servings.